Edited by Seighart, Eng, Rafah Perlado, Lynn
Japchae is a Korean noodle dish that has a sweet taste. Usually it is made up of potato starch or cellophane noodles, thinly sliced vegetables and sesame seeds, along with beef strips. It can be flavored with soy sauce, sugar and sesame oil. To balance the sweet taste of this recipe, it is best paired up with kimchi, which on the other side has a spicy flavor.
- 1250 grams beef (tenderloin or strip loin, cut into thin strips)Advertisement
- 2100 grams white sugarAdvertisement
- 330 ml soy sauce
- 430 grams spring onion, chopped
- 515 grams garlic, minced
- 615 grams sesame seeds, toasted
- 715 grams ground black pepper
- 815 grams sesame oil
- 9125 grams Chinese cabbage, shredded
- 10125 grams carrots, julienne
- 11100 grams onion, thinly sliced
- 121 cucumber, sliced
- 1380 grams spinach leaves, balanced and chopped
- 143 eggs
- 1560 grams cellophane noodles,
- 1645 ml vegetable oil
- 17A pinch of salt
- 1Wok or non stick pan
- 2Chopping board
- 4Miss en Place bowls
- 6Small mixing bowl
- 1Slice the beef tender or strip loin into thin strips.
- 3Marinate the beef strips in the mixture. Refrigerate for about 15 minutes.
- 4Soak cellophane noodles in a basin of tap water. When the noodles are tender, cut into threads, drain and set aside.
- 5Blanch the spinach, balance and chop.
- 6Beat the eggs, fry and then cut into thin strips.
- 7Heat the oil in the wok, then cook the marinated beef until its color changes. Add the sauce. Place on a plate and set aside.
- 8In the same wok, stir fry the shredded Chinese cabbage, julienne carrots, thinly sliced onions and sliced cucumber.
- 9Add noodles. Season with soy sauce, salt, ground black pepper and sugar to taste.
- 10Put in the blanched and chopped spinach.
- 11Return the beef and cook just until heated through.
- 12Add more seasoning if needed.
- 11 kilo cabbageAdvertisement
- 21/2 cup sea salt
- 35 cups of tap water
- 45 cloves of garlic
- 51 small bulb of white onions
- 61 small piece of ginger
- 72 tablespoons of anchovy sauce
- 82 tablespoons chili flakes
- 92 teaspoons white sugar
- 104 tablespoons apple juice
- 111 teaspoon honey
- 121 red chili, seeded and thinly sliced
- 132 1/4 tablespoons sesame seeds, toasted
- 1Cut the stem part of the cabbage.
- 3Fill a large pot with five cups of water, and add sea salt. Bring it into a full boil. Stir continuously until the salt completely dissolves. Let it cool down for about five minutes.
- 5Rinse the cabbage, place into a sieve to drain all the excess water thoroughly.
- 6Dice the garlic, ginger and the onion, and put it in a blender. Then add the anchovy sauce. Puree until smooth. Pour into a small mixing bowl and then add chili flakes and sugar.
- 7Add in the apple juice and honey. Mix until well combined.
- 8Transfer the cabbage into a large mixing bowl from the sieve.
- 9Add the chili paste mixture and then more of the thinly sliced red chili.
- 10Mix well with tongs, or you can use your hands in tossing; just make sure to wear protective gloves.
- 11Sprinkle on the toasted sesame seed. Toss until well blended.
- You can replace beef with whatever meat you prefer or you can just completely remove the meat and make your own vegetable Japchae.
- It is better to marinate the meat overnight for it to absorb more of the flavor.
- If you don't want the kimchi to be super spicy, disregard the thinly sliced red chili.
- Kimchi can last for a year if well kept.
Note: Photos above are just sample brands of the ingredients. This does not mean that the same brands are needed in preparing this recipe. You can always change things according to what you prefer.
The pictures are just sample photos on how to execute a certain procedure.
There is no user reviews.
Categories : Ethnic Foods
Recent edits by: Rafah Perlado, Eng, Seighart